Description
Oven Baked Chicken Thighs are a flavorful and easy-to-make dish featuring juicy, tender chicken thighs seasoned with a blend of garlic, onion, paprika, and Italian herbs. The chicken is baked on a hot pan to achieve a crispy skin, then basted multiple times during cooking to keep it moist and delicious. Perfect for a hearty family dinner, this recipe yields six servings and brings out the best in this succulent cut of chicken.
Ingredients
Chicken and Seasoning
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 pounds chicken thighs (6-8 pieces, patted dry)
- 1 tablespoon butter (diced)
Instructions
- Prep: Preheat your oven to 400°F (205°C). Line a rimmed baking sheet or a large rimmed pan with aluminum foil and place it in the oven as it heats so the pan becomes very hot. This will help in crisping the chicken skin.
- Seasoning: In a large bowl, combine olive oil, garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper. Mix well until it forms a paste-like consistency.
- Season Chicken: Place the chicken thighs into the bowl with the seasoning paste. If needed, work in batches to avoid crowding. Toss the chicken thoroughly so each piece is well coated, then rub the seasoning paste directly into the skin for flavor.
- Bake Initial: Carefully remove the hot baking sheet from the oven and arrange the seasoned chicken thighs skin-side up on the pan. Dot the chicken with diced butter. Return the pan to the oven and bake for 20 minutes.
- Baste and Continue Baking: Remove the baking sheet carefully and baste the chicken by spooning the juices pooled in the pan over the chicken pieces. Return the chicken to the oven and bake for an additional 10 minutes.
- Final Bake and Check Temperature: Baste the chicken again, then bake for a final 5 to 15 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.
Notes
- Patting the chicken dry before seasoning helps to achieve crispy skin.
- Using a hot baking sheet helps crisp up the skin quickly upon contact.
- Frequent basting ensures the chicken stays moist and flavorful.
- Internal temperature of 165°F is essential to ensure the chicken is safely cooked.
- Let the chicken rest for 5 minutes after baking to lock in juices before serving.
